Reverse-seared BBQ tomahawk
BeefReverse sear

Reverse-seared BBQ tomahawk

This delicious flintstones style piece of meat is a must for every meat and BBQ lover!

Recipe source: Turn Don’t Burn — original recipe (opens in a new tab)

Automatically translated from Dutch, with terminology corrections. You can always view the original. Show original Dutch recipe

Total time3h 10m
Servings2
Grill / smoker120°C
Internal temperature45°C
Time & cooking details

Prep: 1h · Cook: 2h 10m · Rest: See resting instructions

Intermediate · American

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By BBQora kitchen

The cook, step by step.

  1. 1

    Step 1

    Let it come to room temperature and sprinkle with salt. Take the tomahawk out of the refrigerator about 1 hour in advance to get it to room temperature. After half an hour you dry the meat and sprinkle it generously with salt so that this can last 30 minutes. Since it is quite a piece of meat and you also want to come across the flavors in the meat you do this salts generously.

  2. 2

    Step 2

    Apply Reverse Sear Prepare the BBQ for an indirect heating zone of around 120 degrees Celsius. We are going to use the so-called reverse sear method, which means that we will make the meat cooked from within and only be the last to apply the beautiful grill stripes. With this grill method you can better control the meat and the sweetness, because this is a problem with pieces of meat of this thickness when you place it on a glowing hot BBQ. You have the chance that the meat inside is still completely red while it is already on the outside against the burned. You leave the meat for 2 hours or until you reach 45 degrees internal temperature on the BBQ. If you don't have a thermometer, I suggest you buy one anyway. It is very difficult to get the steak on the desired diet without having a thermometer. This step is also the moment when you add 2 chunks of smoking wood just before the meat goes on so that it can smoke this 2 hours long period and absorb that fantastic whisky taste.

    Internal temperature: 45°C
  3. 3

    Step 3

    Grilling After you have removed the tomahawk from the BBQ after indirect cooking, let this rest for 5 minutes. During that time, you change the indirect zone to a direct zone and make sure to cook up the BBQ well so that it reaches 230-250 degrees and you can grill directly above the fire. You then do the grilling very briefly (3 minutes per side or until you reach 52 degrees internal temperature) to and from so that you get the beautiful dark grill stripes as shown on the picture below. After you have removed the tomahawk from the BBQ, let it rest under aluminium foil for 10 minutes so that the moisture on the surface can nicely withdraw back into the meat. First remove the bone and then cut the steak into nice slices. Now there's nothing left but enjoy!

    Internal temperature: 52°C

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